Spicy Ginger Pork Chops
with Gochujang Cucumbers & Jasmine Rice
- Fish
- Soy
- Wheat
- Sesame
Pork chops are always a weeknight winner. They’re satisfying, speedy, and ever-so-versatile, which is why our chefs are always brainstorming new ways to take ’em to the next level. The kickers this week: sweet heat and ginger! After a satisfying sear, you'll make a ginger-chili-ponzu pan sauce for the chops and serve them over a bed of buttery jasmine rice, perfect for catching any runaway sauce. On the side is a cucumber salad in a spicy gochujang-sesame dressing for crisp, crunchy contrast.
Ingredients
18 milliliters
Ponzu Sauce
(Contains: Fish, Soy, Wheat)
1 ounce
Sweet Thai Chili Sauce
1 clove
Garlic
1 teaspoon
Korean Chili Flakes
2 unit
Mini Cucumber
4 tablespoon
Umami Ginger Sauce
(Contains: Soy, Wheat)
½ tablespoon
Sesame Oil
(Contains: Sesame)
¾ cup
Jasmine Rice
10 ounce
Pork Chops
½ ounce
Gochujang Sauce
(Contains: Soy, Wheat)
Not included in your delivery
1 teaspoon (tsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low; cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve. • Wash and dry produce. • Peel and mince garlic. Trim and halve cucumbers lengthwise; slice into ½-inch-thick half-moons. • Transfer cucumbers to a medium bowl; generously season with salt. Toss to coat, then let sit for 3-5 minutes. Rinse cucumbers; drain and return to bowl. (You’ll finish the cucumbers in Step 3.)
• Meanwhile, pat pork* dry with paper towels; season with a pinch of salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. • Remove pan from heat. Stir in umami ginger sauce, chili sauce, and two packets of ponzu (four packets for 4 servings). Turn pork occasionally, until sauce has thickened and pork is coated, 1-2 minutes. Taste and season with salt and pepper if desired. Transfer pork to a cutting board.
• To bowl with drained cucumbers, add gochujang, garlic, half the sesame oil (all for 4 servings), remaining ponzu, and chili flakes to taste. Toss to coat.
• Fluff rice with a fork. Thinly slice pork crosswise. Divide rice, pork, and cucumbers between plates in separate sections. Top pork with remaining pan sauce and serve.
Pork is fully cooked when internal temperature reaches 145°.
